Creole Steak with Jambalaya Rice

Dish type
Main Dish


  • 4 Sirloin Tip Steaks, cut 1/4 inch thick (about 1 pound)
  • 2 Tbsp. Our Family Vegetable Oil, divided
  • 1 cup Chopped onion
  • 1 cup Chopped celery
  • 1 cup Chopped green bell pepper
  • 2 1/2 tsp. Creole seasoning, divided
  • 1 can (14.5 oz.) Our Family Diced Tomatoes
  • 1 1/2 cups Cooked Our Family Whole Grain Brown Rice


  1. Heat 1 tablespoon oil over medium heat in 3-quart saucepan until hot. Add onion, celery, bell pepper and 1 teaspoon Creole seasoning; cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
  2. Meanwhile, press remaining 1-1/2 teaspoons Creole seasoning evenly onto beef Sirloin Tip Steaks. Heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Cooking in batches, place steaks in skillet (do not overcrowd) and cook 1 to 3 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining steaks and oil.
  3. Stir tomatoes and rice into saucepan with vegetables. Cover and continue cooking 2 to 4 minutes or until heated through, stirring occasionally. Keep warm.
  4. Serve steaks topped with rice mixture.